one haiku, one pic/one recipe, no meat, no/fish, no photoshop
apples from the field
blended & dehydrated
with maple & spice
1 c wheat chef, 1 c cut up apple leather, 1 t sea salt, 1 c sugar, 3/4 c canola oil, 1 T cinnamon, 3 c flour
mix, rest 3 hours, fold, rest 8 hours, form log & place in parchment-lined loaf pan, rest 12 hours, top with more sugar+cinnamon, 350 F, 90 minutes; rests: covered, room temperature; folds: 8x
sometimes the chickens
choose to lay their eggs outside
instead of the coop
previous version, 24 servings, 320 calories
4 c white whole wheat flour, 2 t soda, 1 t sea salt, 1 T cinnamon, 1 t nutmeg, 2 sticks soft vegan butter, 8 oz vegan cream cheese, 1 c sugar, 1 c brown sugar, 1 can pumpkin, 1 bag chocolate chunks, 1 T vanilla
mix, use silpat, 350 F, 28 minutes
after a rainstorm
white fluffy chickens could use
a warm hair dryer
source, 10 servings, 350 calories
dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice
dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes
a bag of frozen
mixed berries from the freezer
into the caramel
berries: 1 lb frozen mixed berries, 1/2 stick butter, 1/3 c brown sugar, juice of 1 lemon, pinch salt; cake: 1 stick melted butter, 1 c sugar, 1 T vanilla, zest of 1 lemon, 2 eggs, 1/2 c yogurt, 1.5 t powder, 1/4 t soda, 3/4 t salt, 1.5 c flour
berries: caramelize all but fruit, add fruit, pour into parchment-lined baking dish; cake: mix, pour over berries; 350 F, 45 minutes (for molten middle, 60 for cakey middle), cool, turn out
the chicken who has
outlived all of her sisters
is christened lucky
2 c grated zucchini, 2 eggs, 1.5 c brown sugar, 3/4 c olive oil, 2 t vanilla, 1 t salt, 1 t soda, 1 t powder, 2/3 c cocoa, 1 3/4 c flour, 1 c chocolate chips
mix, bake in parchment-lined square baking dish, 325 F, 80 minutes
under flowering
basil & corriander
seeds hides rosemary
24 servings, 200 calories
3 c white whole wheat flour, 1 c brown sugar, 1/2 c olive oil, 1/4 c ground flax+1/3 c warm water, 1 t cut up rosemary, pinch sea salt, 3 t powder, 1 T vanilla, 1 bag chocolate chunks
mix, form log on silpat-covered stone; 350 F, 30 minutes; slice, sprinkle with more sea salt; 350 F, 10 minutes
sliced bananas from
the freezer heated until
just starting to steam
11 4-inch waffles, 150 calories
3 c sliced bananas, 4 packets stevia, 1 t kosher salt, 1 t powder, 1 t vanilla, 1/4 c chia seeds, 1 c lily’s stevia-sweetened chocolate chips, 1 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)
mix, cook 1/4 c batter on greased nonstick iron
a painted turtle
outside the door is gently
sniffed by the big dog
12 servings, 325 calories
1 c wheat chef, 1 T cut up rosemary, 1 bag chocolate chunks, 1/2 c brown sugar, 2 T namaste egg replacer+1/4 c water, 1 t powder, 1 t kosher salt, 1 t vanilla, 1/4 c olive oil, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk
mix, pour into parchment-lined cast-iron pan, 350 F, 45 minutes
blend the nuts, frozen
butter, & brown sugar in
a high speed blender
20 servings, 275 calories
1/3 pecans, 1/4 c hazelnuts, 1 stick vegan butter, 1.5 c brown sugar, 1 c wheat chef, 2 t vanilla, 1 t powder, 1/2 t kosher salt, 2 T namaste egg replacer, 3/4 c mooala unsweetened vanilla almond milk, 2 c white whole wheat flour, 1 bag chocolate chunks
blend in order, pureeing 1st 4, stir in chunks, use silpat, 375 F, 25 minutes
cocoa powder, white
mini chocolate chips & dark
mini chocolate chips
12 servings, 465 calories
1 stick soft vegan butter, 1.5 c brown sugar, 1/4 c namaste egg replacer+1/2 c warm water, 1 t soda, 1 t kosher salt, 2 t vanilla, 1/2 c cocoa, 1 c white whole wheat flour, 1 c white flour, 1 c mini chocolate chips, 1/2 c mini white chips, 1/2 c hazelnuts
mix, use silpat, 375 F, 20 minutes
